Recipes

There’s a lot to love about this salad: a healthy dose of whole grains in the form of quinoa and whole grain penne, a break from basil with chives and parsley, and a lip-smacking tart-sweet balance from the corn and lime juice combo.

Combine 1½ cups water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 10 minutes, or until liquid is absorbed. Remove from heat and let stand 10 minutes. Fluff with a fork.

While quinoa is cooking, pound the chives to a paste in a mortar and pestle with a pinch of salt and pepper. Whisk in olive oil and scoop into a small bowl. Whisk is lime juice, vinegar and garlic and set aside.

In a large bowl, combine quinoa, corn, tomatoes, squash, pasta, parsley, olives and feta. Pour dressing over top and toss well to coat. Season with additional salt and pepper if desired.